The Zucs were not all we had for dinner, but was a new creation. I have made similar versions before primarily for a pasta topping,but for this dinner a side dish.
Nothing says summer like a caprese salad and yes we had it once again along with grilled salmon.
Zucchini with Mushrooms and Shallots
Earlier in the day I shredded rounds of parmesan on a parchment paper lined cookie sheet and baked for five minutes in a 375 degree oven. I let them cool before easily removing them from the parchment. I used a peeler to shred the two small zucchini into strips, and thinly sliced the mushrooms and shallots.
They were sautéed in evoo, fresh ground black pepper and fresh thyme on medium high for about a total of ten minutes. The parm crisps were placed on top prior to serving. Delicious!
Wine: 2010 Brocard Chablis Premier Cru. Very, very nice.